Preheat oven to 180C. Grease and line a 20cm round cake pan with baking paper. Make chocolate cake following packet directions. Spoon into the prepared pan and bake for 40-45 minutes or untll a skewer inserted in the centre comes out clean. Remove from oven and set aside for 10 minutes before turning onto a wire rack to cool completely.

Step 2

Meanwhile, combine the raisins and rum in a small saucepan over low heat. Bring to a simmer. Remove from heat and set aside to macerate.

Step 3

Break the cake into small pieces and transfer to the bowl of a food processor. Process until fine crumbs form. Transfer to a bowl. Add the raisin mixture, coconut, condensed milk and cocoa powder and stir to combine.

Step 4

Line an oven tray with baking paper. Roll tablespoonsful of cake mixture into balls. Place on the lined tray. Loosely cover with plastic wrap and place in the fridge for 1 hour or until firm.

Step 5

Place the milk chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts.

Step 6

Dip the end of 1 lollypop stick in chocolate then insert into a cake ball. Return to the tray. Repeat with remaining cake balls.

Step 7

Spread chocolate sprinkles over a plate. Dip 1 cake pop into the melted chocolate, turning to coat. Gently tap on the side of the bowl to remove excess chocolate. Dip cake pop into the chocolate sprinkles and roll to coat. Insert the cake pop in the polystyrene to stand upright. Repeat with remaining cake pops, chocolate and chocolate sprinkles. Set aside for 30 minutes or until chocolate is completely set.

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